The study underscores the potential of natural preservatives as alternatives to synthetic chemicals in meat preservation, highlighting their effectiveness against pathogenic bacteria. This research ...

As a new Chinese study supports the role of natural alternatives in meat preservation, does this have the potential to expand Europe’s approved preservatives list? Researchers from Zhejiang University ...

Recently, exciting new paper unveils the potential of biosurfactants—natural compounds produced by microbes—to significantly improve the preservation of meat products. This innovative approach could ...

In a study published in the journal Food Quality and Safety on 19 October 2023, researchers from Zhejiang A&F University and Zhejiang University conclude that natural preservatives offer a viable ...